Schlenkerla Pork Knuckle

Schlenkerla Pork Knuckle featured image

4 pork knuckles
1kg root vegetables (carrots, leek,celery, onions - each ca. 250g)salt, pepper, ground caraway
4cl oil
50g butter
50g flour
250ml Aecht Schlenkerla Rauchbier(Schlenkerla Smokebeer)

Wash the vegetables and roughly dice them. Rub the porkknuckles well in salt and pepper and spice it lightly withcaraway. Heat the oil in a pan and fry the knuckles, so thatthey have a nice brown colour on all sides. Then add the vegand lightly fry these too. Include the vegetables and roastthem, too. Add water, so that the vegetables are roughlycovered, close the lid on the pan and put it in the oven for2 hours at 220 °C.

Next, remove 300ml of stock from the roasting pan and sitthe knuckles rind side up. Roast for 20 minutes so they’recrispy. In the meantime mix flour and butter for the sauce,then add the 300ml of stock and stir it together. Boil itbriefly and add the Schlenkerla smokebeer. Serve the knuckleon a platter with the sauce poured on top. As a side dish werecommend mixed salad and/or baked potatoes.

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